Vega Recovery Chocolate Buckwheat Pancakes

Vega Recovery Chocolate Buckwheat Pancakes

So you have been starting to increase the intensity of your workouts, and now the weekends are spent going to the next level. Now you need some next level nutrition to aid in your recovery so you are ready for your next trip. These buckwheat pancakes aren’t the type your mom used to make! We have blended a trio of protein packed sources to help repair and rebuild those poor overworked muscles.

With a combination of buckwheat flour, quinoa flour, and Vega Recovery Protein supplement, these tasty recovery flap jacks will have you on your way in no time! Add a side of fruit for a balance of antioxidants and you have yourself the ultimate in recovery care! An added bonus is that they are soy free, gluten free, and of course 100% whole foods, plant based goodness.

Ingredients

1 cup Buckwheat Flour

1/2 cup Quinoa Flour

1 scoop of Vega Sport Performance Protein Chocolate Recovery Powder

1 teaspoon Baking Soda

1 Banana (mashed)

2 cups Almond Milk (water works also)

1 teaspoon Vanilla

Directions

Buckwheat flour can be purchased from the store. However, if you have a heavy duty blender, you can use raw buckwheat groats and process them into flour. If you prefer this method, we find that processing 2 cups of buckwheat groats at a time yields the best results.

In a medium sized mixing bowl, whisk together the buckwheat flour, quinoa flour, and Vega protein powder with baking soda. While the banana is still in the peel, gently mash it inside the peel. Then as the peel splits open, peel it, and place the mashed banana into the flour mix. Add the vanilla into the almond milk and then pour into the flour. Mix together with a wisk until ingredients are well incorporated. You will still see smaller bits of banana in the mix and this is normal. It will add small bits for added texture in the pancakes. If this is undesirable, then in a blender, blend the banana with almond milk and vanilla before mixing it with the flour.

We use a 1/4 cup measuring cup for the size of the pancakes, but feel free to use whatever size you want. For cooking pancakes, a non-stick skillet works best and you can actually get away without using any coconut oil to grease the pan. If you choose to use an iron skillet, then a small amount of coconut oil will be necessary to coat the pan.

Ensure the pan is pre-heated thoroughly before starting, giving about 3-5 minutes to fully and evenly heat up on medium heat. Pour the mix into the pan and when bubbles start to form on the top (within a couple minutes) and the edges are firm, they are ready to turn over. Cook the other side for an additional 2-3 minutes and they are done!

We prefer to use small amounts of agave syrup for the sweetness, and make sure to pass on the powdered sugar! Enjoy!